A traditional Argentine herbed condiment that's basically good on everything savory, from proteins, to vegetables, to eggs, to toast. Feel free to switch out the herbs for different combinations, or add in an avocado for extra creaminess!
Dana: Real Food with Dana
Serves: about ½ cup
Ingredients
2 cups basil leaves
½ cup fresh oregano, parsley or cilantro leaves
2 cloves garlic (or 1 tsp minced/dried)
2 Tbsp chopped onion
2 Tbsp red wine vinegar (apple cider vinegar for low histamine)
½ Tbsp lemon juice
¼ cup olive oil
2 Tbsp water
½ tsp salt
fresh ground black pepper, to taste (AIP omit)
optional: ½ avocado
Directions
Pulse all the ingredients except avocado together in the food processor until well combined. Taste, and adjust salt and pepper as you like. If using, add the ½ avocado and pulse until well incorporated.
Store in the refrigerator until ready to serve. The sauce will keep for a few days.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/chimichurri-sauce/